Wines from Arroyo Seco

The Meadors were pioneers in these parts of the Salinas Valley, where their estate vineyard has yielded this high-acid, minerally wine. There’s a scour of cold steel that penetrates subtle citrus, tropical fruit, jasmine and apricot flavors. Finishes quite dry.

A real delight for its delicious drinkability, and a revelation for Monterey Merlot. Shows the acidity and varietal purity of the Arroyo Seco region, with intense plum and blackberry flavors balanced by a rich earthiness.

Lots of acidity and dryness in this Chardonnay. It will strike some as austere and lean. But it’s fascinating in its citrus fruits and minerals, which seem to come from the stones of the Arroyo Seco. Oak influence adds much-needed notes of buttered toast. Gets better and better as it warms in the glass.

Very ripe and new oaky, but the acidity is so vibrant, it provides that much-needed balanced kick. Flavorwise, this Chard is a blast of orange Slurpee, pineapple tart, vanilla crème brûlée and cinnamon spice. It sure is an easy wine to drink.

Here’s a floral, minerally wine, with wildflower, orange spice and honey aromas almost like a Viognier. In the mouth, it erupts in fruit so sweet, it’s almost like a dessert wine, with pineapple custard and lemon cream flavors. A little off-beat for a Chard, but very good.

A beautifully crisp Pinot, dry and silky and loaded with ripe cherry, raspberry, cola and Asian spice flavors. Tastes so opulent in fruit, yet has a subtle complexity leading to a long, spicy finish. This Pinot, from one of Monterey County’s top growing areas, is a sommelier’s dream.

Tastes superoaky, with a heavy layer of wood spice and butterscotchy char, but the underlying fruit is powerful enough to support it. The pineapple tart, peach custard and cinnamon flavors are crisp and juicy with acidity.